<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Encapsulation is a process of incorporation of bioactive substances in a specific matrix. It results in increasing and/or maintaining of the biological agent concentration in the food matrix or the fermentation system. The encapsulation process is influenced by various factors. The aim of the present work was to investigate the influence of alginate type and concentration, homogenization rate and the oil phase amount in the preparation of capsules rich in olive oil. It has been found that emulsions obtained with medium viscosity alginate were characterized by better stability. To establish the joint influence of the factors was used screening design experiment, the optimization features selected being temperature, centrifugal and microscopic stability. The optimal levels of the factors were established and they we applied for capsule preparation. The obtained capsules showed maximum stability and possibility to be used in dairy product manufacture.</p></abstract>

Encapsulation is a process of incorporation of bioactive substances in a specific matrix. It results in increasing and/or maintaining of the biological agent concentration in the food matrix or the fermentation system. The encapsulation process is influenced by various factors. The aim of the present work was to investigate the influence of alginate type and concentration, homogenization rate and the oil phase amount in the preparation of capsules rich in olive oil. It has been found that emulsions obtained with medium viscosity alginate were characterized by better stability. To establish the joint influence of the factors was used screening design experiment, the optimization features selected being temperature, centrifugal and microscopic stability. The optimal levels of the factors were established and they we applied for capsule preparation. The obtained capsules showed maximum stability and possibility to be used in dairy product manufacture.

Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry

Department “Technology of wine and brewing”

University of Food Technologies – Plovdiv

Department “Biochemistry and molecular biology”

Department “Technology of milk and dairy products”

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Encapsulation is a process of incorporation of bioactive substances in a specific matrix. It results in increasing and/or maintaining of the biological agent...

Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry

Data publikacji: 26 sie 2017

Zakres stron: 11 - 22

DOI: https://doi.org/10.1515/aucft-2017-0002

Słowa kluczowe
emulsions stability, oil phase concentration, capsules, optimization, screening design of experiment

© 2017 Lucian Blaga University

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry

Data publikacji: 26 sie 2017

Zakres stron: 11 - 22

DOI: https://doi.org/10.1515/aucft-2017-0002

Słowa kluczoweemulsions stability, oil phase concentration, capsules, optimization, screening design of experiment

© 2017 Lucian Blaga University

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
emulsions stability, oil phase concentration, capsules, optimization, screening design of experiment